Let me guess, you’ve never heard of American Chop Suey? Well, that’s because it’s truly a regional dish (of New England…apparently?) and it’s name is not very indicative of what it encompasses. Essentially it’s macaroni and beef. But, I could even go on a limb and say beefaroni or hamburger helper were made in the spirit of this dish. Whatever you call it, it’s today’s weeknight meal recipe.
You may be wondering why I am sharing a recipe for this regional dish. A little fun fact for you, I actually grew up eating this as a regular weeknight meal. I’ve asked my parents where they came up with the idea to make us this dish? Was it passed down? a recipe in the newspaper? My curiosity was truly peaked on how this dish originated in my house. Surprisingly, my parents both grew up with their own variation of the dish in their own childhood homes. They slightly adapted it and made it their own when it came time for us. So I guess I’m carrying on the tradition with a third generation here!
I will share that it was always one of my absolute favorite meals. It’s total comfort food! Those curly noodles are smothered in a light tomato sauce with beef, mushrooms and that sweet burst of corn. It’s unique but a simple home cooking at it’s finest. A pot of this will serve a family of 4 for two nights. (Why do you think this was a frequented dish in my house- budget conscious and convenience at it’s best!)
Get your stock pot ready to house this family-sized meal and get cooking!
…all for the love of the dish
- 1 lb macaroni pasta
- 1 lb lean ground beef
- 4 oz sliced mushrooms
- 2/3 cup frozen corn
- 1 small onion, diced
- 1- 28oz can crushed tomatoes
- 1-16oz can diced tomatoes
- 1-6oz can tomato paste
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil
- heat 1 tbsp olive oil over medium high heat in large sauce pot on your stovetop. Meanwhile, dice your onion. Add onion to the oil and cook until translucent and soft, about 5 minutes.
- Add cans of crushed and diced tomatoes along with tomato paste, salt and pepper. mix well and turn to medium heat. Let simmer for about 20 minutes.
- While the sauce cooks, cook your lb of macaroni pasta according to the instruction on the back of the box. Boil them in your stockpot so you can finish the dish later on in this pot.
- While pasta and sauce is cooking wash your sliced mushrooms and dry well. Heat the remaining 1 tbsp olive oil in a saute pan. Add ground beef and cook until starting to brown. Add the mushrooms and continue to cook until beef is cooked through and mushrooms are softened. Add frozen corn kernels and cook for 3 more minutes. Drain this mixture and set aside.
- Once pasta has cooked, drain and place back in the stock pot. Mix in the beef, mushroom and corn mixture. Lastly, ladle in your sauce 1 cup at a time and stir to coat.
- I used about 4 cups of sauce and had 1 remaining. I like my macaroni and beef to be well coated but not too saucy either!
- I used the remaining 1 cup of sauce when I reheated leftovers because reheating pasta always tends to dry it out just slightly when you reheat. But, it's up to you. Use the sauce in your initial serving, save for leftovers, or even freeze it for later use!
- Once the macaroni is sauced, you're ready to serve!